Panko Chicken

Deliciously crisp crust and tender meat

Prep Time15

Cook Time10

Course: dinner, entree, Main Course, main dish

Cuisine: American, Italian

Keyword: panko chicken

Servings:

Calories: 757kcal

Slice the chicken breasts in half, horizontally. Place each one between two sheets of plastic wrap and pound with a meat mallet or rolling pin, to a uniform thickness of approximately a third of an inch.
Mix the flour, paprika, granulated onions, garlic powder and thyme together and season well.
Beat the egg and spread the panko bread crumbs out onto a plate.
Dredge the chicken breast filets in the flour, followed by the egg and finally the breadcrumbs. Refrigerate for up to 4 hours until ready to cook.
Pour oil to a depth of about half an inch into a deep sided frying pan. Heat to a temperature of 350°F.
One at a time, fry the breaded chicken filets for about 2 minutes each side, until golden and crisp on the outside and cooked through.
Drain on kitchen paper and serve with green salad, potato salad and a wedge of lemon.